Thursday, May 5, 2011

How To Cook Egg and Sausage Bake

Another version of the ever-popular breakfast casserole, made with bread, seasonings, eggs, and sausage.


  • 1 pound bulk pork sausage
  • 6 large eggs
  • 2 cups milk
  • 1 1/2 teaspoons dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon ground nutmeg
  • dash ground cayenne pepper
  • 3 slices French or Italian bread or other firm white bread, cubed
  • 1 cup shredded sharp Cheddar cheese, about 4 ounces


In a large skillet, crumble sausage; brown over medium heat until no longer pink. Drain well, patting with paper towels to absorb excess grease.
In a large bowl beat eggs, milk, and seasonings until smooth and well blended. Stir in the drained sausage and remaining ingredients (bread cubes and shredded cheese). Pour the mixture into a lightly buttered 8-inch square baking dish; cover and refrigerate overnight.
Remove from the refrigerator 1 hour before baking time. Bake in preheated 325° oven for 60 to 75 minutes, until eggs are set and lightly browned. A knife inserted near center should come out clean. Cool for 10 minutes before cutting and serving. 

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